Star-Spangled Berry Shortcakes
These Star-Spangled Berry Shortcakes are the perfect Fourth of July dessert—flaky, golden biscuits cut into stars and layered with juicy strawberries, plump blueberries, and clouds of whipped cream. Light, sweet, and full of festive charm, they’re easy to make and guaranteed to steal the show at any picnic or holiday table.
Why It’s a Holiday Favorite
- Star-shaped biscuits make it fun and festive for the 4th
- Sweet, juicy berries taste like summer
- Light and refreshing after a BBQ or picnic
- Great for kids to help assemble!
FAQs
Can I use frozen berries?
Fresh is best for texture, but frozen (thawed and drained) berries can be used in a pinch.
Can I make this gluten-free?
Yes, use your favorite 1:1 gluten-free flour blend and ensure your baking powder is GF.
How do I store leftovers?
Store biscuits separately from berries and cream to avoid sogginess. Assemble just before serving.
What’s the best way to serve at a picnic?
Pre-slice the biscuits and keep the berries and whipped cream in cooler containers—assemble on-site for freshness.
Star Spangled Berry Shortcakes
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- ½ cup 1 stick cold unsalted butter, cubed
- ¾ cup cold buttermilk
- 1 tsp vanilla extract optional
For the Berries:
- 1½ cups sliced strawberries
- ¾ cup blueberries
- 2 tbsp sugar or honey
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
Make the Biscuits:
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in cold buttermilk and vanilla until just combined.
- Turn dough onto a floured surface, pat into a ¾-inch thick rectangle.
- Use a star-shaped cookie cutter to cut out biscuits. Place on parchment-lined baking sheet.
- Bake for 12–15 minutes or until golden brown. Let cool.
Prep the Berries:
- Toss sliced strawberries and blueberries with sugar or honey. Let sit for at least 10 minutes to draw out juices.
Whip the Cream:
- In a chilled bowl, beat cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the Shortcakes:
- Split the star biscuits. Spoon berries onto the bottom half, top with whipped cream, then cap with the other biscuit half.
- Garnish with a little more whipped cream and a few extra berries on top if desired.
Notes
Recipe Notes
- Make ahead tip: Biscuits can be made up to 2 days in advance and stored in an airtight container.
- Short on time? Use store-bought shortcakes or biscuits.
- Star shape: If you don’t have a star cutter, a round biscuit works fine too—just add patriotic picks or flags on top!
- Whipped cream swap: Store-bought Cool Whip works in a pinch.